How to dry Aleppo Peppers
There are several ways you can dry your homegrown Aleppo peppers so you can use them year-round in the kitchen. Aleppo peppers have the best flavor and they make great red pepper flakes for a burst of spice and deliciousness on any dish.
The infamous Aleppo pepper, also known as Halaby chile pepper, is a variety of Capsicum annuum that is named after the city of Aleppo in the Mediterranean. It has a nice heat to it with 10,000 scovilles, paired with a bright red color and tastes delicious with earthy, cumin-y undertones, with a little fruity tang.
Grow your own: Buy Aleppo seeds »
Here are several ways that you can dry Aleppo peppers:
Dry Aleppo Peppers in the Sun
Allow the peppers to dry in the sun until they are almost fully dried but still retain some plumpness. This works best if you live in a dry climate of course.
Food Dehydrator
Use a dehydrator to dry the peppers.
Oven on Low Heat
Set your oven to its lowest setting, ideally 170°F or lower, and cook for 4–6 hours. Rotate the trays a few times during the process. The peppers should be slightly moist and soft, and turn a dark red color, but avoid browning.
Car Dash
A car in the sun is a nice hot place and the perfect place to dry Aleppo peppers! Plus it doubles as an air freshener. ;)
Stringing Aleppo Peppers (Ristra method)
String the peppers up in a dry place in your home or outdoors – note: you must keep them in a dry place, humid regions are not ideal for drying peppers in this way.
